Slow Cooker Pot Roast With Vegetables

In a heavy skillet, heat oil over medium heat. Brown pot roast on all sides then transfer to crockpot. Add carrots, celery, onion, and garlic.

In a bowl, combine tomatoes, tomato paste, tapioca, brown sugar, salt, pepper, and bay leaf. Pour over meat mixture in crockpot. Cover and cook on LOW setting for 10 to 12 hours. Remove bay leaf before serving. If desired, serve with hot cooked noodles or potatoes.

Serves 8.

*If you don't have tapioca, which acts as a thickener, you can thicken the juices with a flour and water mixture about 30 minutes before done. Combine about 1 tablespoon of water and 1 tablespoon flour; stir until smooth then stir into the stew about 30 minutes before done. Or, for a more flavorful gravy, reduce juices slightly in a saucepan over medium heat then add the flour mixture and cook for another minute.

Related Recipes Sweet and Sour Pot Roast Tonya's Barbecued Brisket Country Pot Roast with Gravy Family Pot Roast with Vegetables Oven Barbecued Beef Roast Beef Recipe with Garlic Yankee Pot Roast Coffee Pot Roast Pot Roast with Vegetables Pot Roast with Spices Barbecued Beef Sandwich Crockpot Spiced Brisket Pete's Barbecue Beef Ground Beef Barbecue for Sandwiches Eugene's Beef BBQ Baked Brisket and Vegetables Bar-B-Que Beef Stew, Crockpot Beef and Beer Stew Spiced Apple Butter Brisket Savory Oven Brisket Barbecued Pot Roast Barbecued Pot Roast II Marinated Oven Pot Roast Crockpot Beer-Braised Beef Pot Roasts Oven Roasts Crockpot Beef Recipes Beef Recipes Index Ground Beef Recipes Index Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter